Ice <i> Creme</i>

Creme fraiche-vanilla ice cream with rum-flavored figs is an impressive recipe. There are no shortcuts to it. You can’t cheat by substituting ready-made ingredients. It has to be homemade.

It starts with a tangy, rich ice cream made with plenty of cream, rum and vanilla. Then it’s matched with figs that are poached in more rum and a little lemon juice to cut the sweetness. Make sure the figs are hot and the ice cream is cold.

CREME FRAICHE-VANILLA ICE CREAM WITH RUM-FLAVORED FIGS 1 cup whipping cream 1/2 cup sour cream 1/2 cup milk 1/2 cup sugar 2 tablespoons light rum 1 egg 1 vanilla bean, split in half lengthwise 1/2 teaspoon vanilla extract Rum-Flavored Figs

Day before making ice cream, prepare creme fraiche by stirring together whipping cream and sour cream in glass bowl. Cover lightly with plastic wrap. Set aside at room temperature, stirring occasionally, 24 hours or until thick and slightly but uniformly tart. (Next day, use mixture immediately for ice cream or chill in refrigerator several hours.)

To make ice cream, combine milk, sugar and rum in medium, heavy-bottomed pan. Cook over low heat, stirring frequently, until sugar has dissolved and mixture is hot.

Lightly beat egg in bowl. Pour about 1/2 cup hot mixture into egg and stir well. Pour egg mixture back into pan and cook over low heat, stirring constantly, until slightly thickened, about 15 minutes. Remove from heat. Scrape seeds from vanilla bean with sharp paring knife into milk mixture. Add vanilla. Whisk in creme fraiche. Cover and chill mixture 2 to 3 hours.

Remove ice cream mixture from refrigerator and process in ice cream machine according to manufacturer’s directions.

To serve, divide Rum-Flavored Figs and cooking liquid between 2 bowls. Top with all or part of ice cream. Serve immediately. Makes 2 servings.

Rum-Flavored Figs 1/2 cup water 2 tablespoons sugar 2 tablespoons dark rum 2 to 3 teaspoons fresh lemon juice 6 to 8 dried figs, stemmed

Combine water, sugar, rum and 2 teaspoons lemon juice in small pan. Simmer 5 minutes. Add figs and simmer, covered, 30 minutes. Taste liquid and add remaining lemon juice, if desired. (Figs can be prepared in advance, but should be hot when served.) Makes about 1 1/4 cups.